Categories: Fruits, Preserves 
      Yield: 1 servings 
  
      4 c  Red wine vinegar 
      1 c  Rose geranium leaves, 
           Washed and patted dry 
      2 c  Raspberries 
    1/4 c  Raspberries for final 
           Bottling 
      1    (or 2) fresh geranium leaves 
           For final bottling 
  
  Heat the vinegar and geranium leaves in a nonreactive saucepan until hot 
  but not boiling.  Place the raspberries in a widemouthed quart (or larger) 
  jar and crush lightly with a wooden spoon.  Pour in the hot vinegar and 
  geranium leaves.  Cover the jar with plastic wrap and secure with string or 
  a rubber band.  Season for at least 2 weeks in a cool, dimly lit place, 
  swirling contents occasionally. Strain the vinegar through a sieve lined 
  with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the 
  fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1 
  quart.